The light version of the traditional Oshpalao stew

It is great as a light and nutritious dinner or lunch, convenient to pack and take to work and even for a picnic and can be used as a tasty and slightly different addition to family meals.

Olga Tuchsher's vegetarian osprey was crowned a success story for us

Olga Tuchsher, in collaboration with Sugat

16/05/2022

Monday, 16 May 2022, 08:00 Updated: 08:11

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The light version of the traditional Ushplau stew. Ushpalau is a vegetarian burgul (Photo: Alon Mesika, Styling: Yael Magen)

The classic Ushpalao dish from Bukharian cuisine (also known as plov) is usually prepared on a rice base as a long-cooked stew with beef or lamb.

Olga Tuchsher from the secret ingredient blog, turns it into a light and nutritious vegetarian meal that is easily prepared.

She replaces the traditional rice in the dish with a well-seasoned burgul with carrots, chickpeas, fried onions and, if you like, raisins that add a subtle sweetness, and the result is a vegetarian, delicious and unusual osprey.

Suitable for dinner or lunch, easy to pack and take to work and can also be used as a tasty and different addition to family meals

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Interesting to know:

The popular burgul in Mediterranean kitchens, made from whole wheat, shredded after cooking and drying in special ovens.

Burgul is rich in B vitamins and also minerals such as calcium and iron.

It is great in salads like the famous tabbouleh salad, used as a base for the traditional majdara.

For more great recipes with burgul

Oshpalao is a vegetarian burgul

Recipe By: Olga Tuchsher

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• 20 minutes work

• 40 minutes total

• Easy to prepare

• 4 diners

• Bukhari

• vegan

• fur

• Lunch

• Stews

• kosher

unusual.

Ushpalao Meatless Burgul (Photo: Alon Mesika, Styling: Yael Magen)

Ingredients

• • ¼ Whipped cream

  • 2 onions cut into strips

  • 3-4 cloves of crushed or grated garlic

  • 1 teaspoon freshly chopped or grated ginger (optional)

  • 3 carrots cut into thin sticks (possible with peeler)

  • 1 can of chickpeas (or 290 grams of cooked chickpeas)

  • 1 handful of raisins (optional)

  • 2 cups coarse burgundy

  • 1 teaspoon salt

  • ½ A teaspoon of black pepper

  • 1 teaspoon cumin

  • 1 teaspoon sweet paprika

  • ½ a teaspoon of turmeric

  • 3 boiling cups

• To serve:

  • A handful of chopped parsley

  • A handful of pine nuts or toasted almond chips

• For the conversion table, click here>

Preparation

How to make a vegetarian burgul oshpalau?

• 1 Heat the oil in a large pot and fry the onion until nicely golden.

• 2 Add the garlic and ginger and continue to fry for another 1-2 minutes.

• 3 Add the carrots, stir and fry for about 4 minutes to partially soften.

• 4 Finally add the cooked chickpeas, raisins (optional) and burgul and mix.

• 5 Season the contents of the pot with all the spices, mix well and fry for another 1-2 minutes.

• 6 Pour the water into the pot, stir and bring to a boil.

  Lower the flame and cook for about 15 minutes until the water is absorbed and the burgundy is soft.

• 7 Sprinkle chopped parsley and pine nuts over the osprey and serve immediately.

  Oshpalao Vegetarian Burgul (Photo: Alon Mesika, Styling: Yael Magen)

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• Galilean Majdara

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• Tomatoes stuffed with burgul and chicken

• Black lentil curry and chickpeas

• Chicken pot with rice and mushrooms

• Rich "bolognese" lentils

• Quinoa and vegetables in tomato cream

• Vegan hummus tofu patties in red sauce

• Chicken and bean stew

• Rice with lentils and toasted noodles

• Shrimp in Indian curry

• Bean stew in tomato sauce

• Dal lentils, tofu and pumpkin

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• Food

• Family Meal

Tags

• recipe

• Burgul

• Oshpalao

• Hummus

• stew